Simmered Kabocha Squash With Scallions Food

SIMMERED KABOCHA SQUASH WITH SCALLIONS

Steps:

• In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
• Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
• Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn't cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
• When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.

JAPANESE STYLE SIMMERED SWEET KABOCHA

Steps:

• Cut kabocha into small chunks about 1 and 1/2 inch cube.
• Leave skin on (the texture of the cooked skin is great!).
• Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
• Place the pan in high heat and bring it to boil.
• Turn down the heat to low.
• Simmer kabocha until the liquid is almost gone.
• Serve warm or cold. (I prefer it cold).